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Categories:
red kidney beans black beans sweet corn taco sauce corn tortillas Cheddar cheese rice olive oil Spanish onion red pepper chili powder Basmati rice tomato vegetable stock salsa tomatoes spring onions fresh cilantro lime juice
Viewed: 41 - Published at: 7 months agoIngredients
- 1 (13.5 oz) can red kidney beans, rinsed
- 1 (13.5 oz) can black beans, rinsed
- 1 (10 oz) can sweet corn, drained
- 1 (7 oz) jar taco sauce
- 12 None corn tortillas
- 4 oz grated low-fat Cheddar cheese
- None None Mexican Rice
- 1 tbsp olive oil
- 1 None small Spanish onion, finely chopped
- 1 None small red pepper, seeded, finely chopped
- 1 tsp Mexican chili powder
- 7 oz basmati rice
- 1 tbsp tomato paste
- 2 cups vegetable stock
- None None Salsa
- 2 None medium ripe tomatoes, finely chopped
- 2 None spring onions, thinly sliced
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
Method
- Preheat oven to 375°F. Lightly oil a 14x10 inch baking dish.
- To make the enchiladas, coarsely mash beans in a medium bowl. Add corn and taco sauce. Toast 1 tortilla in a dry frying pan over medium heat for 10 seconds per side. Fill with 1/4 cup bean mixture and roll up to enclose. Place, seam-side down, in prepared dish. Repeat with remaining tortillas and filling. Sprinkle cheese over enchiladas and bake for 20 mins, or until cheese is melted and bubbling.
- Meanwhile, to make the Mexican rice, heat oil in a large saucepan over medium heat. Cook onion and pepper, stirring, for 5 mins, or until soft. Add chili powder. Cook, stirring, for 30 seconds. Add rice and stir to coat in spice mixture. Add tomato paste and stock. Cover and bring to a boil. Reduce heat and simmer for 10 mins. Remove from heat and let stand for 5 mins (don't lift the lid). Fluff with a fork to separate grains.
- To make the salsa, combine tomatoes, onions, cilantro and lime juice in a bowl. Top enchilada with salsa. Serve with Mexican rice.
